It’s Dutch oven season! Or slow cooker season! Whichever you have will work well for this chili. Here, we use a mixture of beef chuck and brisket to switch up a normal chili which is typically made with ground beef.

The chili takes a looooong time to cook and for the beef to get tender, but it’s mostly hands off time. It also lasts great in the freezer and would be great to deliver to friends.

We take the extra step of shredding the meat a bit here, but you don’t have to if you don’t mind bigger chunks for a more stew-like texture.

This is not terribly spicy. Adjust as you prefer.